Restaurants started serving these superthin, crisp pizzas a few years back, and they are a nice change from the thick and doughy ones. You need a pizza stone, and if you get a larger rectangular one, you can make two of these at once. The dough is quick and the baking time is short, so the time spent making the thin-thin crust is balanced out. Top this with any number of toppings, just go very lightly.
- 1 cup unbleached flour
- 1 cup whole wheat pastry flour
- 1 ½ teaspoons quick-rise yeast
- 1 tablespoon salt, plus more to taste
- ¼ cup milk
- ¾ cup warm water
- 3-6 cloves garlic, peeled
- 1 teaspoon olive oil
- 1 tablespoon extra-virgin olive oil
- 1 cup crushed muir glen fire-roasted tomatoes, or tomato purée
- ½ teaspoon red pepper flakes
- 6 leaves fresh basil, plus more for garnish
- 8 ounces chèvre
- 8 tablespoons parmesan cheese
- Mix ½ cup of the unbleached flour, ½ cup of the whole wheat pastry flour, the yeast, and the 1 tablespoon salt in the bowl of a stand mixer. Pour in the milk and water and, using the dough hook, beat for 2 minutes. Gradually mix in the remaining flours. Strive for a very pliable dough that is neither sticky nor stiff. Knead the dough for 5 minutes, then place it in an oiled bowl and cover with plastic wrap or a damp towel. Let rise for 30 minutes in a warm spot. Punch down, then let rise for 15 minute more.
- Place a pizza stone in the cold oven and preheat the oven to 400°F. Place the garlic on a square of foil. Drizzle with the olive oil and crimp the foil to make a package. Place in the oven and roast for 30 minutes, shaking every 10 minutes. When the garlic is butter-soft and lightly browned, remove to a rack and cool. Keep the oven at 400°F.
- In a small saucepan over heat, heat the extra-virgin olive oil, add the tomatoes, and bring to a simmer. Simmer for 5 minutes, then add the red pepper flakes, and basil, and season with salt. Let cool.
- Spread a light coating of cornmeal on your pizza paddle. Punch down the dough and divide it into 4 pieces. On an unfloured counter, roll each piece of dough as thinly as you can. Alternate rolling and picking it up and stretching it carefully over the backs of your hands. Transfer to the paddle and slide it on the hot stone. Bake for 3 minutes.
- Remove the crust from the oven and quickly spread on one-quarter of the sauce and top with one-quarter of the garlic cloves and one-quarter of the cheeses. Return the pizza to the stone for 10 minutes more. Remove it to a cutting board, scatter with some torn basil leaves for garnish, slice it in wedges, and serve immediately. Repeat with the remaining ingredients to make 3 more pizzas.
Recipe taken from the New Vegetarian cookbook